Dulce de Leche Ice Cream Cake
- 5 whole graham crackers, broken up
- 1/2 cup toasted hazelnuts
- 1/8 teaspoon salt
- 1 tablespoon plus 1/3 cup sugar
- 6 tablespoons unsalted butter, melted
- 4 pints dulce de leche ice cream (see note)
- 2 pints strawberry sorbet
- 2 1/2 pounds strawberries, sliced Purchased caramel sauce, optional
Heat oven to 350 degrees F.
In food processor, combine crackers, nuts, salt and 1 tablespoon sugar. Blend until nuts are finely chopped. Add butter; blend until mixture is evenly moist. Press mixture over bottom (not sides) of 10-inch-diameter springform pan. Bake crust about 8 minutes until golden. Cool completely.
Slightly soften 1 1/4 pints ice cream; spread over crust. Freeze until firm, about 1 hour. Slightly soften 1 pint sorbet; spread over ice cream. Freeze until firm, about 2 hours. Slightly soften 1 1/4 pints ice cream; spread over sorbet. Freeze until firm, about 1 hour. Slightly soften 1 pint sorbet; spread over ice cream. Freeze until firm, about 2 hours. Slightly soften 1 1/2 pints ice cream; spread over sorbet for top layer. Cover; freeze until firm, overnight and up to 1 week.
Stir berries and 1/3 cup sugar in large bowl. Let stand until berries release their juices, about 30 minutes.
Cut around cake to loosen. Release pan sides. Cut cake into wedges; arrange on plates. Spoon berries atop wedges; drizzle with caramel sauce, if desired.
NOTE: If you can't find dulce de leche ice cream, substitute vanilla ice cream combined with 1/3 cup caramel sauce for each pint.
Strawberry sorbet dresses up this terrific, uncomplicated dessert.